Pour cake batter into two 8″ or 9″ greased & (coconut) floured round cake pans. I like to use spring-form pans.

Bake 40 minutes, or until a toothpick inserted in the center comes out clean. The cake will not rise as much as a typical cake.

Let the cake cool to the touch before transferring to two plates to cool completely.

Once the cake is cooled completely, frost with the leftover cocoa mixture by pouring it over the cake. This time our kids chose marionberry preserves for the middle layer, and we put some apple butter on top before pouring the ganache over that.